Tofu Chilla Wrap

Name: Tofu Chilla Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup besan (gram flour); 1 cup water (for chilla batter, adjust as needed); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch salt (for chilla batter); 300 g tofu (firm, crumbled); 2 tsp oil (for cooking tofu filling); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch cumin powder; 1 pinch garam masala; 1 tsp lemon juice; 2 tbsp coriander leaves (finely chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A nutritious, protein-packed Indian-style wrap where savory gram flour crepes are generously stuffed with spiced scrambled tofu and fresh veggies. The chilla stays crisp on the outside while the filling stays moist and flavorful inside. Perfect for a quick lunch or a healthy snack that comes together in under 30 minutes.

PREP

15m

COOK

15m

SERVES

1 PIECE

237 cal

SERVINGS

METHOD · 6 STEPS

mix · ~10 min
Prepare the chilla batter.
In a mixing bowl, whisk together besan, turmeric powder, red chili powder, and a pinch of salt. Gradually add water, whisking continuously to form a smooth, lump-free batter with a pouring consistency. Set aside for 10 minutes.
saute · ~5 min
Cook the aromatics for the filling.
Heat 2 teaspoons of oil in a non-stick pan over medium heat. Add the chopped onion and sauté until translucent. Add the grated ginger and chopped green chili, cooking for another minute until fragrant.
saute · ~7 min
Cook the spiced tofu scramble.
Add the chopped tomato to the pan and cook until softened. Stir in the crumbled tofu, turmeric powder, cumin powder, garam masala, and salt. Mix well and cook for 5-7 minutes until the tofu is heated through and any excess moisture evaporates. Turn off the heat, stir in the lemon juice and fresh coriander leaves, and set aside.
fry · ~15 min
Cook the chillas.
Heat a flat non-stick tawa or skillet over medium heat. Lightly drizzle a few drops of oil on the surface. Pour a ladleful of batter onto the center and quickly spread it into a thin, even circle. Drizzle a little oil around the edges and let it cook for about 2 minutes until the underside is golden and crisp. Flip and cook the other side for another minute. Repeat with the remaining batter.
TIPKeep the batter thin for a crispier chilla that won't break when rolled.
assemble · ~2 min
Assemble the wrap.
Place a cooked chilla on a flat surface. Spoon a generous portion of the tofu filling down the center of the chilla. Fold the bottom edge up over the filling, then fold in the two sides to close. Roll it up firmly into a wrap. Repeat with the remaining chillas and filling.
serve
Serve immediately.
Slice each wrap in half diagonally and serve hot with a side of green chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the chilla batter rest for 10 minutes so the besan hydrates fully, yielding a tender crepe.
2
Spread the batter thin and even on a hot tawa for a crisp chilla that won't crack when rolled.
3
Cook the tofu filling until any excess moisture evaporates to prevent the wrap from getting soggy.
4
Use firm or extra-firm tofu, pressing it gently to remove water before crumbling for a better texture.
5
Warm the chillas briefly on a dry pan before assembling if making ahead, to restore their crispness.
6
Assemble wraps just before serving to keep the chilla crunchy and the filling warm.
7
Leftover filling can be refrigerated for 2 days and used in sandwiches or parathas.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Cook the chillas on a well-seasoned non-stick pan using a spray of oil instead of drizzling, and sauté the filling in 1 tsp oil or a splash of water for a lighter version.

high protein

High-protein

Add a spoonful of roasted gram flour or a tablespoon of flaxseed meal to the chilla batter, and mix cooked chickpeas or edamame into the tofu scramble for an extra protein punch.

jain

Jain

Omit onion and garlic, and replace them with asafoetida (hing) and extra green chili. Use rock salt (sendha namak) and skip the tomato seeds to adhere to Jain dietary practices.

vegan